Wok - A versatile pan perfect for stir-fry dishes like baby bok choy. Its deep, sloping sides and rounded bottom allow even heat distribution and easy tossing of ingredients.
Tongs - Essential for flipping and turning the vegetables in a wok without piercing them, maintaining their texture.
Cutting board - Needed to safely chop bok choy into uniform pieces for even cooking.
Non-stick frying pan - Great alternative if you don't have a wok, especially useful when cooking starchy or oily stir-fries on a flat surface.
Spatula - Useful for stirring and lifting ingredients without damaging the non-stick surfaces of your pan.
Knife - Necessary to prepare bok choy by cutting it into bite-sized pieces before cooking.
Saucepan - Perfect for preparing and simmering sauces that accompany stir-fries, such as soy or oyster sauce.
Food processor - Useful for chopping the bok choy quickly if you're in a hurry; not essential but can be helpful.
Silicone spatula - Ideal for stir-fries as it is heat resistant, doesn't scratch non-stick surfaces and facilitates easy scraping of the pan sides.
Measuring cups & spoons - For accurate measurement of ingredients, especially when following a recipe from a source like MealXO.
Vegetable steamer - Although not directly used in stir-frying, it can be useful for preparing bok choy by steaming before sautéing to preserve its texture and nutrients.
1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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